Hi everyone! New member here - I have a lingering question, the answer to which I cannot figure out, so I hope y'all can help.
I have owned a GMG Daniel Boone for 2 years now. Done 6-8 briskets, 10 pork shoulders, 5 turkeys, and chicken wings. I enjoy the smoker quite a bit. However, I can't seem to get an adequate smoke profile in my meat. I don't expect it to be close to what an offset produces in smokiness, but it's just not enough for me, and I've done everything that I can find to help with this. I always have my pellet tube going for the first 4-6 hours of the cook. For beef and pork, I run it at 225 F and it produces a lot of smoke.
I have thought that if perhaps I kept the smoke in the chamber for longer, the meat would have a stronger smoke flavor. Is this true? Would it be helpful to seal the chimney so that the smoke just cannot escape? What would happen if I lowered my chimney cap so that it was more-or-less sealed off?
Setup:
- Green Mountain Grill Daniel Boone
- Fireblack gasket around lid for insulation
- 3" aluminum elbow pointed at grate level (alternative to Don Godke's Downdraft)
- Green Mountain Grill thin blue smoke pellet tube for additional smoke
I have owned a GMG Daniel Boone for 2 years now. Done 6-8 briskets, 10 pork shoulders, 5 turkeys, and chicken wings. I enjoy the smoker quite a bit. However, I can't seem to get an adequate smoke profile in my meat. I don't expect it to be close to what an offset produces in smokiness, but it's just not enough for me, and I've done everything that I can find to help with this. I always have my pellet tube going for the first 4-6 hours of the cook. For beef and pork, I run it at 225 F and it produces a lot of smoke.
I have thought that if perhaps I kept the smoke in the chamber for longer, the meat would have a stronger smoke flavor. Is this true? Would it be helpful to seal the chimney so that the smoke just cannot escape? What would happen if I lowered my chimney cap so that it was more-or-less sealed off?
Setup:
- Green Mountain Grill Daniel Boone
- Fireblack gasket around lid for insulation
- 3" aluminum elbow pointed at grate level (alternative to Don Godke's Downdraft)
- Green Mountain Grill thin blue smoke pellet tube for additional smoke